I'm just ordered a pail of Amarone from Musto Bella. I plan to ferment this on some fresh pressed grapes from a Malbec I'll be making. I have a few questions as I've never messed with these type of juice pails.
Are they pre innoculated with yeast. Should I plan on pitching fresh yeast or will there be enough in the pressed grape to get it going?
Do you use additives with these pails. Fermaid K, enzymes, ect?
Should I plan on putting the finished wine thru MLF?
Anything else I should count on or do?
Thx
Are they pre innoculated with yeast. Should I plan on pitching fresh yeast or will there be enough in the pressed grape to get it going?
Do you use additives with these pails. Fermaid K, enzymes, ect?
Should I plan on putting the finished wine thru MLF?
Anything else I should count on or do?
Thx
![20151006_164137[1].jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/22/22060-d49106a41252e637eb8c46d854b78572.jpg "20151006_164137[1].jpg")
